An old classic that will become a new favourite.

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Ingredients 

3 cups self-raising flour
½ block butter, cut into two pieces
1 cup white sugar
3 cups brown sugar
3 cups water
1 cup milk
2 teaspoons vanilla essence
Salt

Method

  1. Lightly grease your small camp oven and place over coals or a gas flame.
  2. Cream together ½ the butter (60g), vanilla essence and the white sugar in a bowl.
  3. Add the flour, pinch of salt and milk and mix to a soft, sticky dough.
  4. Melt the other half of the butter in your camp oven, then add the brown sugar, water and a pinch of salt.
  5. Bring to the boil, stirring well to ensure the brown sugar is completely melted.
  6. Drop rounded tablespoons of the dough mixture into the syrup.
  7. Lower the heat to simmer and put the lid on. Simmer for 15 minutes or until the dumpling layer is cooked (they won’t be gooey when pressed).

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